The Manufacturing Process and Quality Control of a Holland Type Cheese

  • Cristina Anamaria Semeniuc University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Ancuța Mihaela Rotar University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Carmen Pop University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Ramona Suharoschi University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Sorin Apostu University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:9463
Keywords: Holland type cheese, manufacturing, process, quality control

Abstract

The aim of this study was to evaluate the influence of storage time on physicochemical shelf-life of Holland type cheese. Cheese samples were stored in ripening room for up to 30 days. Physicochemical parameters of cheese were assessed at 19 and 30 days of storage. Samples were analyzed for titratable acidity, fat in dry matter content, protein and salt content. No significant changes were observed in physicochemical properties during the ripening process.

References

CODEX STAN 265-1966 - Codex standard for Edam

SR 2418:2008 - Lapte crud integral. Cerinţe de calitate

Published
2013-11-13
Issue
Vol. 70 No. 2 (2013): Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Section
Short communications
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